Oftentimes, the best recipes are developed out of necessity to clear out the fridge before the arrival of a new CSA box, which was how my “Summertime Scramble” came to be! I started with my favorite basic curried tofu scramble recipe & added some summer squash, shredded carrot, & onion that were in need of using, plus a few extra tidbits, & viola – a vibrant & flavorful tofu scramble that exudes the essence of summer!

“Vegenista’s Summertime Scramble” (Serves 2)

Ingredients:

• 2 Tbsp. grapeseed oil
• 1/4 yellow onion, finely diced
• 1 garlic clove, minced
• 1/2 zucchini, cut into 1/2 moons
• 1/2 yellow squash, cut into 1/2 moons
• 1/2 carrot, grated
• 3 whole sun-dried tomatoes, chopped
• 1/2 block of extra-firm tofu (about 6 oz.) pressed & drained
• 2 tsp. curry powder
• 1/4 tsp. cumin
• 1 1/2 tsp. freshly squeezed lemon juice
• pinch of sea salt
• freshly ground black pepper to taste
• 1 cup baby arugula

Preparation:

1. Preheat a large sauté pan over medium-high heat. Sauté onion in grapeseed oil for about 3 minutes, until translucent. Add the garlic & saute for about 30 seconds.
2. Add zucchini, squash, carrot & sun-dried tomatoes & saute until tender, about 3-4 minutes.
3. Crumble tofu into bite-size pieces & add to the pan. Cook for about 5 minutes, stirring often, until the tofu has lightly browned.
4. Add the curry powder, cumin, salt, pepper, lemon juice & a few splashes of water to moisten, if mixture becomes dry. Fold in the arugula. Cover & cook for 2-3 minutes, stirring occasionally, until the arugula begins to wilt. Serve with salsa & a side of toast, or spoon over rice!

**For this dish I used two of my new favorite things from Trader Joe’s: “Organic Extra Firm Sprouted Tofu” & “Rice Medley: Brown Rice, Red Rice & Black Barley.”